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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bake Shop Krispies

Date Added: January 04, 2014


3 3/4 Unit Flour 3 3/4 Unit 1/4 cups all purpose flour up to 4
1/2 Ounce Dry Yeast 1/2 Ounce Dry Yeast (1 package)
1 1/4 Cups Milk 1 1/4 Cups Milk (evaporated is best)
1/4 Cup Butter 1/4 Cup Butter or margarine
1 Teaspoon Salt 1 Teaspoon Salt (to taste)
1 Unit Egg 1 Unit Egg Yolks slightly beaten
1 Cup Sugar 1 Cup Sugar
1/4 Cup Butter 1/4 Cup Butter or margarine; melted
1/2 Teaspoon Cinnamon 1/2 Teaspoon Cinnamon (or more, to taste)
1/4 Cup Butter 1/4 Cup Butter or margarine; melted
1 Cup Sugar 1 Cup Sugar
1 Teaspoon Cinnamon 1 Teaspoon Cinnamon (or more, to taste)
1/2 Cup Pecan 1/2 Cup Chopped pecans
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1. In large mixer bowl combine 2 cups flour and yeast.

2. In 1 quart saucepan combine 1/4 cup sugar, milk, 1/4 cup butter and salt.

3. Cook over medium heat, stirring constantly, until warm (115 to 120 F).

4. Add to flour mixture; add egg. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).

5. Beat at high speed, scraping bowl often, 3 minutes.

6. By hand, stir in enough remaining flour to make dough easy to handle.

7. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).

8. Place in greased bowl; turn greased side up.

9. Cover; let rise in warm place until double in size (about 1 1/2 hour).

10. Dough is ready if indentation remains when touched.

11. Punch down dough; divide in half. Roll each half into 12" square.

12. In medium bowl stir together filling ingredients.

13. Spread half over each 12" square. Roll each 12" square up jelly roll fashion; pinch to seal seams well.

14. Cut each into 12 rolls. Place on greased cookie sheets 3 to 4" apart (about 6 rolls per cookie sheet).

15. Cover with waxed paper. With rolling pin flatten each roll to about 3" in diameter.

16. Do not remove waxed paper; let rise in warm place 30 minutes.

17. Heat oven to 400 F. With rolling pin flatten to 1/8" thickness; remove waxed paper.

18. Brush rolls with 1/4 cup melted butter. In small bowl stir together 1 cup sugar and 1 teaspoon cinnamon, sprinkle over rolls.

19. Sprinkle pecans over rolls. Cover with waxed paper; roll flat.

20. Remove waxed paper. Bake for 8 to 12 minutes or until golden brown.

21. Remove from pan immediately. Orange Krispies: Omit cinnamon in filling.

22. Add 1 tablespoon grated orange peel to filling.

23. Omit cinnamon and pecans in topping. Add 1/2 cup sliced almonds and 1 teaspoon grated orange peel to topping.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners, Pecan allergies.
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